Cinnamon Recipe ∶ Bread Pudding Made with Cinnamon Rolls

Nothing beats this on a fall morning, like Thanksgiving, to get you in the mood for football! It also helps you get rid of all those cinnamon rolls getting stale that you brought home 3 days ago.

Ingredients

• 2 (12 fluid ounce) cans evaporated milk
• 1 (4.3 ounce) package instant vanilla pudding mix
• ½ teaspoon almond extract
• ½ teaspoon pumpkin pie spice
• 1 pound cinnamon rolls, torn into pieces
• 1 ½ cups raisins
• ¼ cup pecans
• ¼ cup butter, cut into small pieces

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
3. Transfer cinnamon roll mix to a casserole dish and dot with butter.
4. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

Nutrition Facts

• calories561.2
• carbohydrateContent77.2 g
• cholesterolContent79.6 mg
• fatContent25 g
• fiberContent2.9 g
• proteinContent11.3 g
• saturatedFatContent10 g
• sodiumContent578.6 mg
• sugarContent39.4 g